What kind of fish is good for frying. Which fish is better to fry, which one to cook, and which one to bake. Expensive and unusual

Hello friends! Who doesn't love fried fish? Yes, the one who does not know how to cook it. Read on for how to pan fish properly. I have selected some delicious and healthy recipes for you.

River breeds are ideal for frying - crucian carp, river trout, pike, perch, river tilapia, catfish or carp. From seafood meat, red fish, flounder, pollock, hake, tilapia, cod, blue whiting are perfect. Marine species are less bony, although among river species there are less bony ones. For example, tilapia or catfish. In fact, almost any fish can be fried if you know some secrets.

We clean and salt

In the store, fish is sold with its head or ready-made in the form of fillets. I like to buy with my head. So more likely to determine what kind of freshness. To begin with, the product must be thoroughly washed and cleaned.

1. If the fish is whole, then we cut off the head, cut it along the abdomen, gut it. For convenience, you can help yourself with a tablespoon. How to scrape off offal, especially a dark film. Remove the gallbladder especially carefully. Do not damage it, otherwise the fish will taste bitter.
2. Cut the fins with kitchen scissors.
3. We remove the scales with a well-sharpened knife. We start brushing from the tail.
4. It happens that the surface is covered with a layer of mucus. And no matter how you wash it, it remains. Just rub the carcass with salt and rinse again.
5. The head can be left in the broth and cooked delicious fish soup.
6. If you are filleting, then cut the carcass into pieces of about 3 cm. This is easier to do if the fish is slightly frozen. This will keep the pieces flat and will not come off the bone. Sprinkle these pieces with salt. But not too much. The golden rule is to undersalt. Salted and left for 10-20 minutes to soak the future dish. For fresh fish, 10 minutes is enough
7. If the fish is small, it is best to cook it whole. Fins and tail do not need to be trimmed. When fried, they will turn out to be like chips. Make cross cuts on both sides. Salt the dish, let it brew for 20 minutes. Further, you can put spicy herbs in the abdomen - dill, cilantro.

And now I will reveal a secret: it is easy to get rid of the strong smell of mud (this is typical of river rocks). To do this, soak the pieces in a solution of milk, salt and ground black pepper. Proportions: ¼ glass of milk, half a teaspoon of salt, pepper, put a little bit. This solution should almost cover all the pieces. After 20 minutes, remove the pieces or discard them in a colander. You do not need to rinse, let the milk drain, or blot the pieces with a napkin. There is no need to salt any more. Then let each fill up if it seems a little.

Prepare directly for frying

As a breading for fillets or small pieces, any of the following breadings are perfect:

• Roll in flour. This is the easiest breading method. Pour flour into a plate, you can add spices and dried herbs for flavor. And then roll the pieces of fish. In order not to stain the entire kitchen with flour, inventive hostesses pour flour into a bag and send pieces there. It is enough to shake the bag and the fish is already breaded. And the kitchen will remain clean 🙂
• Breadcrumbs are good. They need to be crushed to a flour-like state. And here you can add a variety of fillers: cheese, herbs, nuts. Fillet should be salted, pepper, and then rolled in breading.

• To prevent the juice from leaking out of the fish, batter is perfect. It is prepared in different ways. The easiest one is to take 2 eggs, flour and herbs. Take any flour - oat, rice or wheat. Break 2 eggs in a bowl and stir with a fork. Then add flour in small portions. You should get something like thick sour cream. Add some salt, pepper and ground saffron. And roll the slices in batter. This will seal the meat and prevent the juice from flowing out during frying.
• Another option is to mix 1 egg with 2 tablespoons of milk. First, roll the fish in such an egg mixture, and then roll it in flour.

Fry fish

Now that we have cut and chosen the breading, we proceed to frying.

1. The pan should warm up well.
2. Add simple refined oil. It should be so much that the fish is half immersed in it. Don't worry, this is not much. The dish will not absorb much into itself. But this is the secret of the appetizing crust.
3. On a hot surface, send slices rolled in breadcrumbs. The fish is placed in well-heated oil. This will seal the breading better.
4. Leave the lid on for a crisp finish.
5. Do not turn the fish over for the first 5-7 minutes. Otherwise, the juice will leak out, and the crust will not work. Until the bottom forms a golden crust, do not turn the piece over.
6. Then gently lift the fish with a wooden spatula. If it is browned - feel free to turn it over. On the other hand, fry for 3-5 minutes.
7. This dish is fried very quickly. Check readiness like this: pierce a piece with a knife. Is the meat soft and loose from the bones? All is ready. How much to fry fish in a pan can be determined empirically. This is usually 3 to 10 minutes on each side.

If after frying it still seemed to you that the pieces turned out to be too fat, send the finished pieces to parchment or paper napkin. I always do this if I fry pancakes or cheesecakes 🙂

Fried fish recipes

Fried flounder in flour and egg

There are several basic rules for how to properly fry flounder in a pan. For a medium-sized flounder, take: 2 eggs, half a tsp. salt, juice of half a lemon, black pepper (2-3 turns of the mill), 100 grams of flour.

Trim tail and fins with scissors, peel scales and gut. Gutting fish, do not damage the gallbladder. Otherwise, the meat will be bitter. Make 5-6 cuts diagonally on both sides of the carcass. Squeeze half a lemon over the flounder; lemon juice will remove the specific smell. After dipping the carcass in stirred eggs, dump in flour. After adding salt and pepper, place it in the pan.

Place the flounder in a heated dish with the dark side and the white belly up. Cook over medium heat for 7 minutes. Turn over and set for another 5 minutes. So the finished dish will better keep its shape and will not fall apart during the frying process. The resulting golden crust will help you understand how much to fry the flounder in a pan.

Another recipe for fried flounder from Sergei Malakhovsky:

Crucian carp fried in breadcrumbs with onions and eggs

Any fisherman will tell you how to properly fry crucian carp in a pan. In this recipe, we will do without flour. For 5 medium-sized fish, take: 3 medium onions, half a glass of ground breadcrumbs, 3 eggs, sunflower oil for frying, 10 grams of salt.

Prepare the carp for frying by gutting, removing the gills, cut the backs with a fine mesh, rinse, wipe dry with a paper towel. Rub the salt evenly, letting it soak in for 5 minutes. Chop the onion finely. Fry it in sunflower oil and leave to cool in a skillet, turning off the heat. Mix the raw eggs well with the fried onions. Heat a dry skillet over high heat. Dip the fish in the onion and egg mixture, and then roll in breadcrumbs. Fry the carp on both sides. How much to fry crucian carp in a pan will tell you the ruddy color of the dish.

Video recipe for fried carp in sour cream

Pollock fried in batter

Saltwater fish is slightly different in preparation from river fish. This is due to physiological characteristics. If you take them into account, it becomes clear how to properly fry pollock in a pan. Saltwater fish, such as pollock or hake, take a little longer to cook than river fish, and have tougher skin.

Ingredients: 700 gr pollock fillet, 2 eggs, 150 gr flour, 150 gr milk, 1 tsp saffron, olive oil; salt and pepper to taste.

Pour the flour into a deep bowl, add salt (half a teaspoon), pepper and 1 teaspoon to it. saffron. It gives the finished dish a wonderful look and aroma. Stir everything thoroughly, gradually add milk and then eggs. This thin batter is better for a frying pan. Transfer the fillet to the batter. Put the pieces of pollock in hot oil, which should be at least 1 cm in the pan. How much pollock to fry in the pan can be determined by the hardened and whitened fillet. On average 7-8 minutes on one side if the pieces of fish are large. For small ones, it turns out less, only 5 minutes. At this time, the batter will turn into a golden crust.

Another option for fried pollock in the video:

The fish is best cooked in a grill pan. There are special notches on the surface of such a frying pan. This keeps the juice inside. Plus - in these dishes, much less oil is needed when cooking. Hence, the food will be healthier. Read more in the article “

Having thoroughly studied the topic of losing weight on proper nutrition, the #SEKTA School of the Ideal Body also developed its attitude towards saturated and unsaturated fats, animal and vegetable. How much and what kind of fat can you eat per day to lose weight rather than gain weight? What kind of oil can you cook with and what not? What are trans fats and what foods do they contain? Olga Marquez reports.

Fat is one of the most important components of food. During the day, a person needs to include a maximum of 65 g of fat in the diet, no more. This is 3 servings, of which 1/3 of the servings are saturated fat.

What is saturated fat:

• meat (beef, lamb, pork, chicken with skin), lard;
• butter;
• cheeses;
• Coconut oil

• nuts (walnuts, almonds, peanuts, macadamia nuts, hazelnuts, pecans, cashews);
• seeds (sunflower, pumpkin, sesame);
• vegetable oils (olive, rapeseed, sunflower, peanut, sesame, soy, corn);
• olives;
• fish (salmon, tuna, mackerel, herring, trout, sardines).

Include different types of fat in your diet - saturated and unsaturated.

• commercial baked goods (cookies, donuts, muffins, cakes, pizza dough);
• prepackaged snacks (crackers, microwave popcorn, chips);
• fried foods (french fries, fried chicken, chicken nuggets, breaded fish);
• candies.

When talking about fats, it is also important to talk about the type of cooking such as frying. For frying, it is advisable to use oil that does not oxidize when heated. But do not forget that there are other cooking methods that can make food tastes more interesting and healthy: stewing, steaming, grilling, baking.

What oils to use for frying

For human health, not only moderate physical activity is very important, but also proper nutrition. To maintain the necessary balance of nutrients in the body, you should eat varied, you need to eat meat, fish, vegetables. Today we will talk about fish. Omega-3 is the main component of any fish, which is why it is so important that this product is regularly present on the menu. The fish is easy for assimilation, in terms of its taste it is not inferior to meat. Many delicious interesting dishes can be made from this ingredient. This product contains proteins, fats, minerals. The article will tell you about which fish is the most delicious and what are the secrets of its preparation. Of course, we will not be able to consider all the options for dishes from them, so we will take the most famous types of different breeds.

A little about fish as a product

Fish are divided into different breeds, which differ slightly from each other in the amount of protein, but the amount of fat will vary greatly.

The most delicious fish is the fattest fish. The nutritional value of the product also depends on the place where the fat accumulates. This can be the abdominal cavity, liver, subcutaneous layer, and other areas. Fat is not always located in the same place; its content can change throughout life. The most delicious meat is in mature specimens of medium size, but by no means old.

Cooking fish is a real art; it is a separate type of cooking. Many delicious dishes can be prepared from valuable fish species, which will be combined with the best drinks in the world. But this does not mean that only a professional chef can cook delicious fish. In home cooking, there are also many delicious recipes that are not difficult to prepare. However, in order to cook a particular dish, you still need to have some knowledge. For example, knowledge is needed in the field of making marinades and sauces, which can give a special flavor to a dish.

Sunflower is a very tasty fish, despite its unprepossessing appearance

Take a sunflower fish, there is a stain on its side, the Europeans believed that this is the fingerprint of the holy Apostle Peter, who was also a fisherman. This representative of the water element is quite rare in our sale. In cooking, the combination of lemon, thyme, and sunflower is simply excellent. However, such a sauce will go well with absolutely any fish, be it river or sea fish.

If we talk about marine life in general, then all the fish in the world can be divided into 2 large groups: sea and river. Sea fish is considered the most important dietary product, it contains a large amount of nutrients and minerals. But its price is higher, especially for residents of cities far from the sea. River fish. Such fish, of course, is the most affordable, we can always buy it fresh in a shop nearby. The fillet of this fish is also rich in minerals, vitamins, it contains a lot of protein.

The best fish in terms of the content of nutrients, taste is considered to be sea fish.

Sturgeon fish

There is no fish in the world more beautiful in a culinary sense than the sturgeon breed. Most of it lives in Russia. Sturgeon fat is contained between the muscles, which makes the taste of ready-made dishes better. This fish is called "red". Although her meat is white, the name is still preserved, this is due to the fact that in the old days everything that was most valuable and beautiful was considered "red". Almost all fish is used in cooking, and very little waste remains. For example, a filling for a kulebyak is prepared from a dorsal string, and a very tasty hodgepodge can be cooked from the head.

When cooked, which requires strong heating, the sturgeon loses little in weight, so that in the finished form it remains practically the same volume as in the raw one - this is an undoubted advantage. It will turn out to be a very tasty dish if you boil or steam the sturgeon. Also, grilled sturgeon with the addition of sauce will not leave anyone indifferent. And this is not the whole list. You can cook hodgepodge, soups, fish soup, or serve as an appetizer, chilled, with mayonnaise sauce, with the addition of horseradish.

Sturgeon will be great in any form, especially in kebabs or, for example, baked with a combination of white wine

When cooking broth, do not allow any areas to remain damp. You also need to remove the places where blood has accumulated, there is a wound from the fish hook. In this way, possible poisoning can be avoided. There are many ways to cook sturgeon, this is both smoking and cooking. It can also be stewed or grilled. You can add creamy, ginger, citrus or horseradish sauce.

The sturgeon fish is sterlet. This representative of the sturgeon is the smallest in size. The sterlet will be great boiled, with white wine, you can not add salt or seasonings. Such dishes as steamed sterlet and fish soup are very popular. Best of all, sterlet is combined with a creamy sauce and citrus with sour notes.

The weight of the sterlet fish is about 1 kilogram, not more

Salmon fish

Eating the right amount of salmon fish will help improve vision and slow down the aging process. All salmonids have red meat, only of different shades. Lightly salted red fish in the kitchen can be added to a salad or cold appetizer. It is recommended to fry or boil frozen salmon. If you thinly slice the salmon, lay it out beautifully and decorate with herbs, you get a good cold appetizer. You can also make canapes, sandwich, sandwich, just add to salad.

There is an old Swedish recipe for salted salmon. It is called "gravlax". The salmon breed in those days, after salting, was buried, as a rule, for several months, this was necessary in order to preserve the product until winter. After the salmon was taken out, the adjacent products spiced up the taste of the finished product.

Salmon can be served as a main dish or as cold appetizers to diversify the menu.

A large number of fish are found in the waters of Russia, the best is trout. They are delicious when boiled or fried. If you prepare such a dish for a celebration, it will be a real delicacy. To make the dish juicy, you need to fill the fish with marinade for a while, the longer the better. Trout has tender meat, so excess herbs can overpower its taste. However, herbs such as thyme, basil, and tarragon will have a positive effect on the taste of the trout.

The most popular and delicious way to cook trout is in a frying pan. For frying fish, you need to take steaks about 2.5 centimeters thick. In addition to the main ingredient, we need: dry white wine, butter, spices, salt. The main thing is to keep the steak in the marinade for several hours before frying. Then you can fry in a pan, who does not like fried can bake steaks in the oven.

Trout dishes are tender and aromatic

Carp family

One of the most delicious dishes comes from carp, thanks to the meat. If you take all carp, then carp will be a winning option, it has the most tender meat and tastes brighter. Chefs often fried or stuffed it using a variety of sauces. Carp is cooked in a variety of ways, and the meat tastes good. The sauce can be ginger, soy, citrus or horseradish.

Carp and carp are essentially the same fish. Their only difference is their habitat - one of them lives in a wild water element, the other is domesticated.

The only drawback in the fish of the carp family is the large number of small bones

Perch family

The members of the family have a low fat content, so they are rightfully considered skinny. But they have a lot of complete protein, which is very healthy. Perch have a pleasant taste, the meat is dense, there is a lot of it, therefore this sea fish is used in the preparation of many second courses and soups. Aspic from perch will be excellent.

There are many recipes for sea fish lovers. For example, steamed pike perch will simply be the highlight of your dinner. The main thing is not to forget to hold the fish in salted brine for 30 minutes, this will give the meat a special density. After taking out, rub with sesame oil, put thin slices of ginger on top and put in a double boiler.

Perch cooked in a double boiler is not only a healthy dish, but also very tasty

Herring

When it comes to herring, salted herring is immediately presented. Indeed, most of the total catch of the herring family is used for salting. But also many other delicious dishes are made from this fish. If you boil potatoes and add fresh chopped onions, then this garnish is perfect with low-fat herring from the ocean. So it will turn out to focus on the special quality of herring. And for a less fatty product, serve mustard dressing to give a brighter taste.

In order to cook forshmak, you need to take well-salted herring. To prepare it, salted fish must be cut into fillets, separated from the skin and bones. Soak the bread crusts in milk, then twist both ingredients in a meat grinder or blender, as convenient. Then add the peeled apple and the onion. Of the spices, only black ground pepper is needed. It turns out a mixture that resembles a pate, which can be put into a beautiful dish and garnished with boiled yolk and green onions. Here is such a simple recipe that does not require baking or cooking.

A classic dish of European cuisine - forshmak

Cod family

Dishes with white cod as the main ingredient are considered a complete meal and have the greatest health benefits. A variety of dishes can be prepared from this fish, which will be extremely tasty, since the fillet of this healthy fish is nutritious and low in fat. Many people say that cod meat is dry and tasteless, but this is not the case!

The main task of a culinary specialist is to appreciate all the advantages of fish of this family and learn how to cook dishes in a variety of ways, using completely different cooking methods: bake, boil, fry. Cod contains a lot of meat, very few bones, it makes excellent minced meat for making cutlets. But there is one nuance, cod has a specific marine smell, which, in principle, does not confuse connoisseurs and fans of this fish. In fried and boiled fish, this smell is practically not felt.

When simmering, it is necessary to soak the cod in vinegar or add spices during cooking, then the smell will be almost imperceptible.

Cod liver is incredibly healthy, with about 70% fat. Delicious canned food is made from it and medical fish oil is melted.

It is important to be able to properly cook cod, then you get a real masterpiece.

Smoked or fried mackerel has a particularly delicate flavor. Canned food is not inferior to taste. Considering the amount of fat in the meat, grilled mackerel is quite tasty, especially if it's fillet. To muffle the smell of fish oil, mackerel can be pre-marinated with spices, for this we need salt, onions, spices, and lemon. After that, simply grill it. No matter how prepared this product, given by nature, will undoubtedly remain useful.

Mackerel is not only your favorite canned food, but also a wide variety of dishes

Tuna

Tuna meat is very fatty and dense, if fried or boiled, the taste will slightly resemble veal.

An exquisitely delicious tuna dish called "tartar". It is prepared simply and quickly. Cut the tuna into small cubes, do the same with bell peppers and avocado pulp. We mix everything well, only we do it carefully to keep the shape of the ingredients. Cilantro and mint can be used as herbs. Add chopped greens to the previously prepared mixture and spill with lime juice, add salt and pepper to taste.

Add fish to your diet at least a few times a week and your health will thank you.

We have considered a small part of the list of the most delicious fish. This list can be supplemented by both marine representatives and river aquatic inhabitants. Of course, gourmet sea fish is not always available, especially in home cooking. From other breeds, you can cook the same tasty and healthy dishes. Each culinary specialist can choose a recipe that is available to himself in terms of the ability to bring it to life. There are dishes that are very easy to prepare, which do not require additional manipulations in the form of frying, stewing or baking.

Oh, and I really love fried herring! The main thing is that it is fresh, and not frozen, frozen. Yes, she has a smell, but it seems to me pleasant, appetizing. The fish itself is fatty and tasty. I fry it over low heat, then drain the excess fat. The meat is very soft and juicy. True, there are enough bones, but I treat them as an exercise for attentiveness and patience.))) Some, by the way, eat fish and bread (which is not very useful), then they don't care about bones!

Hoki (or makruronus) is also great for frying. Her meat is dense, similar to pollock meat, only a different taste. And from the bones - only the ridge and the side bones, which are easily separated. And in the meat itself there are no bones. Excellent fish for its taste, and you can cook it in different ways, not only fry. Boil, stew, make cutlets - everything is possible.

Fried capelin is also delicious. There are also no special problems with bones. Of course, it is better to fry large ones, with small ones it is just troublesome to tinker with.

Mackerel is also good fried. There are bones, but not so many. No more than pink salmon, it seems to me.

And generally without bones (well, if only one or two are accidentally caught) - this is fillet. But I, for example, do not take store fillets. If frozen, then there is usually enough ice and water, it is heavy in this case.

We have an opinion (in the family) that it is better to fry catfish or silver carp. This fish is fatty and tasty. The larger the silver carp, the fewer the bones of the small ones.

But our children love fried little carp. Although there are sea of ​​bones, they say that it is a very tasty fish.

Bearings have now appeared on the market. It's also nothing like a fish if you fry it, but our native crucians are inferior in taste (my personal opinion).

Many young housewives ask a similar question, as I was told at one time, it should be a fish of a more watery type. Such as pollock, cod, navaga, hake, sea bass, flounder. It is also possible to use almost all red fish for frying.

Of course, it is better to fry fish, which can be bought already cut into fillets, there will be no bones and it will not need to be cut for frying and cooking.

But if you are a lover of carp with sour cream sauce, then of course you will have to work hard while eating to extract all the small bones from there.

In principle, you can fry any fish, both river and sea species. It is very tasty to fry fish in batter, red or white species.

Suitable for this and pink salmon, and sockeye and chum salmon, as well as salmon, trout, deep-sea halibut.

Cod with sauce, pollock and hake will be delicious. Sea flounder and navaga are also good.

It needs to be peeled and cut into pieces, rolled in flour and fried on both sides.



Any fish can be fried if you like this cooking option. By the way, you can choose based not only on taste, but also on price. I fry from not very expensive sea fish, often pollock, capelin, hake, from expensive ones you can fry red fish, salmon.

From inexpensive river fish, you can fry crucian carp, carp, carp is a little more expensive, but it is delicious. In addition, fry pike, silver carp. This is the first time I hear herring being fried. And also choose the larger fish, they have few bones.

You can cook fish by frying almost any fish, it all depends on your preferences and money. I really like fried perch, pollock, pike perch, carp, flounder. All of these fish have few bones if large specimens are purchased. Salmon, it seems to me, is a dry fish for frying (maybe I come across this all the time). You can also fry the capelin, but when using it you will have to tinker until you get used to it, then it will go faster.

I love fried fish. And most of all I like freshly caught fried carps and crucians. Of course, they have a lot of bones, but the taste cannot be compared with anything. Mirror carp is especially tasty (it has larger scales, and the number of scales is much smaller). However, in no case should you freeze the mirror carp, it completely loses its properties. I also love fried carp.

Fried herring and mackerel taste very pleasant.

No matter how you call capelin a feline fish, sometimes it's so nice to eat fried capelin.

But all this fish contains bones. Without bones, I can only take a fillet of sole and fry it, there you will not find a single bone at all. But it is better to cook the sole either in egg batter or drenched in cheese - it will be so delicious.

You know, you can fry absolutely any fish, it all depends on your taste desires. I really like to eat fried fish. Well, as I understand it, you want to fry that fish, in which there are as few bones as possible. So these fish include: pollock, silver carp (of course there are bones, but they are mostly large, and the fish is very tasty), hake, salmon, flounder.

I like fried sea pike, flounder, pollock.

Argentina, blue whiting, pollock are good for frying, because they are watery, practically without bones it is impossible to overcook. Pink salmon is also good, but it needs to be stewed. Herring is generally not desirable, no matter how many times it was fried there was a smelly smell, but I admit the thought that it was defrosted several times, and this is bad.

Fry fish almost anything is possible. Fish without bones: Flounder, pike perch, trout, mullet, sea bass, sea bream, horse mackerel. Many bones in fish: River perch, pike, crucian carp, carp and many other river fish, perhaps with the exception of catfish, there are very few bones in it. I like to fry pollock, pike perch, pike, perch (both sea and river), roach, flounder, blue whiting. Crucian carp, like bream, is very well suited, in my opinion, both for frying and for salting. The pike can also be salted, it is also excellent to salt the vobla.

Fish and fish dishes are an excellent source of nutrients. It will become a decoration for any festive table. Fish belongs to such a product that is perfect for absolutely everyone, from gourmets to those who love tasty and satisfying food. Even during Lent, the church does not prohibit eating fish. And adherents of a healthy lifestyle and those who strictly follow their figure can safely include fish in their diet.

What is the best fish to fry?

The frying process is the most common method for preparing fish. And to be wise, the taste is amazing, the aroma is enhanced by spices. And on top, a delicious crispy crust makes the dish even more attractive.

Advice. You should not give preference to types of fish that do not differ in their fat content, since during the frying process it will become dry.

River fish is perfect for such cooking, I would especially like to note: carp, carp, bream, flounder.

Due to the fact that their fat content is about 1.4-4%, the dishes are richer and tastier.

What is the best fish to bake?

Cooking fish in the oven is much easier than frying, and there are more advantages to this cooking method:

• Firstly, there will be no need to stand at the stove, controlling the cooking process.
• Secondly, when baking, a much larger amount of nutrients and useful substances are retained.
• Thirdly, almost any type of fish is suitable for baking.

Of course, a slight clarification can be made that it is desirable to choose the fish species that have the least amount of small bones.

Perfect for this role are: flounder, herring, pike perch, salmon and pink salmon.

But there are no comrades for the taste, so everyone chooses for himself, taking into account his preferences, but mackerel and trout baked in foil are simply amazing.

What is the best fish to smoke?

For smoking, there is no need to think too much about which fish to choose. Absolutely any is suitable, but they give special preference to: sea bass, pike perch and river bass. You can use carp or bream for these purposes, mackerel is ideal, it is oily in itself, and the scales are dense.

Which fish is best for cooking and fish soup

Some gourmets prefer to cook aromatic fish soup or fish hodgepodge from fish. The most suitable for such dishes are: pollock, cod, sterlet, pink salmon, pike perch, sturgeon. These types of fish were not chosen by chance, they do not give a bitter taste to the broth, and the carcass remains whole during the cooking process, does not boil over. Solyanka or fish soup comes out fragrant and rich.

But there are types of fish that are considered almost universal for cooking in absolutely any way.

1. Pollock. Convenient to prepare, since it practically does not have small bones, there is also no specific smell. His meat, of course, is a little dry, but this is even a plus for those who strictly monitor their figure and do not allow themselves anything fatty. Alaska pollock does not boil during cooking, it lends itself well to frying. And the fishcakes made from it are just a miracle.
2. Fish from the perch family. These include perch and pike perch. They have excellent tender meat with a pleasant taste. They make excellent jellied dishes. Pike perch can be cooked as you like, you can stuff and bake in the oven, you can smoke, fry, stew, cook soup or fish soup. If the perch is large, then it is ideal for stewing and frying, but the small one is more often used for soup or fish soup.
3. Sea bass most often it is used to prepare first courses. Its meat is not very fat, and there are practically no small bones. Ideal for fish soup, fish cakes and frying.
4. Sturgeon, especially the sturgeon, beluga are considered the royal representatives in the fish world. Suitable for universal use.

It is quite simple to choose fish and prepare delicious and original dishes from it, the most important thing is to decide in advance how you want to cook the fish in order to choose the most suitable type. You need to know that fish is divided into:

• Bold.
• Average in fat.
• Lean.

If we consider fatty fish species, then they can be safely attributed to: herring, salmon and sturgeon.

The average fat content of meat in fish from the carp family, flounder, catfish, as well as sea bass and mackerel.

Pollock, pike, perch, cod are low-fat fish.

If you know these features, then you can always choose the right fish for cooking your favorite dish.

Currently, on the shelves of stores you can see so many different fish, both fresh and frozen, that even experts in this matter can get confused, and what can we say about those who do not particularly understand this. Fish differ from each other not only in their appearance, but also in the content of nutrients, vitamins and minerals. The smell and taste of meat is also different for all fish.

The amount of protein in different types of fish is almost the same, but the amount of fat, as we have already found out, can differ significantly.

The taste of the fish, and therefore the dish made from it, is largely determined by the amount of fat and how it is distributed in the fish. There are fish that have practically no fatty meat, and all the fat is concentrated in the liver, for example, cod.

Most tasty fish species do not have such features, all the fat is evenly distributed throughout the carcass, as if the fish had been diligently playing sports all its life.

The choice of fish variety for the preparation of a particular dish must be approached responsibly, otherwise you can spoil the great idea of ​​the original dish.